Description
Slow Cooker Indian Beef Curry – tender, melt-in-your-mouth beef simmered in a rich, aromatic blend of Indian spices. Set it and forget it for an effortless, deeply flavorful curry perfect over basmati rice or with warm naan bread!
Ingredients
- 2 tbsp oil or ghee
- 1 kg chuck or braising steak, cut into 3 cm cubes
- 1 cup chopped onions
- 2 garlic cloves, peeled and chopped
- 2 cm fresh ginger, peeled and chopped
- 1/2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp red chili powder
- 1 cup beef broth
- 1/2 cup water
- 1 cinnamon stick (3 cm)
- 1 dried bay leaf
- 2 tbsp chopped cilantro (plus more for garnish)
- Salt, to taste
- Naan or basmati rice, for serving
Instructions
- Heat 1 tbsp oil or ghee in a frying pan. Sear beef in batches until browned, then transfer to the slow cooker.
- Add remaining oil to the pan. Sauté onions, garlic, and ginger for 2–3 minutes until softened.
- Add turmeric, coriander, cumin, garam masala, and chili powder. Stir until fragrant.
- Pour in beef broth and water, scraping up any browned bits. Simmer for 2 minutes.
- Transfer everything to the slow cooker. Add cinnamon stick, bay leaf, cilantro, and salt.
- Cover and cook on low for 8 hours or high for 4 hours.
- Garnish with fresh cilantro and serve with naan or basmati rice.
Notes
- Chuck or braising steak becomes incredibly tender after slow cooking – don’t use lean cuts.
- For a thicker curry, mix 2 tbsp cornstarch with 2 tbsp water and stir in during the last 30 minutes.
- Add cubed potatoes or carrots during the last 2 hours for a heartier curry.
- Adjust chili powder to control spice level – use 1/4 tsp for mild or 1 tsp for extra hot.
- Leftovers taste even better the next day! Store in refrigerator for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes (8 hours on low)
- Category: Main Dish
- Method: Slow Cooker, Braise
- Cuisine: Indian